Studies On Performance Of CS/HL Films And Applications In The Fried Fish Storage

In this paper,chitosan(Chitosan,CS)was used as the base material to improve the antioxidant activity and antimicrobial activity of chitosan by Herba Lophatheri(HL),and the extraction of chitosan(CS/HL)composite film.The effects of the amount of extract of Phyllostachys edulis on the performance and structure of the composite film were analyzed.Then,the chitosan-based Herba Lophatheri extract was coated with fried alfalfa meat.The composite film was studied in the process of food storage The actual fresh effect.Get the following main conclusions:(1)The DPPH free radical scavenging ability of CS/HL pubescens extract was significantly increased with the increase of Herba Lophatheri(P <0.05),from 12.14% to 42.25%,indicating that the addition of the extract of Phyllostachys edulis increased the resistance of the composite film Oxidation effect.However,with the prolongation of time,DPPH free radical scavenging capacity showed a downward trend.(2)The ability of the composite film of chitosan / Herba Lophatheri to inhibit the growth of microorganisms was mainly increased in the growth inhibition of Escherichia coli and Staphylococcus aureus,and the addition of Herba Lophatheri increased,The inhibition zone of Escherichia.coli was 0.94 mm to 1.09 mm,the inhibition zone of Staphylococcus aureus was 0.83 mm to 0.99 mm,and the inhibitory effect on Escherichia coli was higher than that of Staphylococcus aureus.(3)With the increase of the concentration of Herba Lophatheri extract,the density of the composite membrane of CS/HL,the water content decreased gradually,the transparency decreased,the tensile strength and elastic modulus increased gradually,and the swelling degree and the solubility decreased,Moisture resistance increased,the film color from light yellow to yellow.At the same time,the thermal stability of the composite film of CS/HL mainly on chitosan.The crystallinity is enhanced and the structure is more compact,which improves the tensile strength and moisture resistance.(4)With CS/HL film packaging fried fish,the conditions of storage period under 4?.With the increase of the content of Herba Lophatheri,the shelf life was prolonged from 7 days to 28 days,and the water loss was significantly decreased.The water activity was in the range of 0.910-0.950,and the difference was significant.The degree of oxidation was delayed;at the same time,through the analysis of the total number of bacteria,it can be seen that the shelf life of fish was prolonged from 7 to 28 days.In short,the addition of Herba Lophatheri can effectively extend the shelf life of fried fish.It is concluded that the preparation and application of the composite film of CS/HL extract provide a theoretical basis and technical support for the development of chitosan based food active packaging...